Shhhhhhh!

Shhhhhhhh!  My friend Holly is turning 40 (I hope this is not a secret) and her husband, Jeff, is throwing her a surprise party (this is the secret).  He asked me to make a few things for the party and although I’ve been Tweeting pics all day, I haven’t indicated why I am cooking.

The house smells amazing as hundreds of meatballs cook. Today I am making two types of meatballs and tomorrow I will be skewering hundreds of grape/cherry tomatoes, mozzarella balls and basil leaves.

My contributions to the party include:

  • Buffalo Chicken Meatballs with Blue Cheese Dressing

Buffalo Chicken Meatballs

  • Greek Meatballs with Eggplant & Feta with Tzatziki Sauce
  • Greek Meatballs with Eggplant & FetaCaprese Skewers with Basil Pesto

Caprese Skewers Continue reading

Suppli and Salad

Yesterday was a dreary day, but it gave me a chance to snuggle up with a soft blanket and some favorite cookbooks.  I was looking for inspiration for dinner and feeding my soul at the same time.

I decided I would make Suppli (cheese-stuffed rice croquettes) last night, but God and Kissy had other plans.  We had to take our girl to the emergency vet, where she stayed overnight.  That meant little sleep for us as we waited for updates on her condition.  Apparently, she ate well on vacation too – unfortunately it was from the trash.  She ate some corn cobs, which then got “stuck” in her system.

After talking to the ER vet, we resigned ourselves to the fact that Kissy would either have emergency surgery last night or, best case scenario, they’d be able to stabilize her over night and our regular vet would do the surgery today.  Again, God had other plans.  Many friends prayed for our little Kissy and this morning after we transported her from the emergency vet to our regular vet, we found that our regular vet thought a conservative approach was best.

You see, Kissy’s had a difficult life medically speaking.  We rescued her a little over a year ago and prior to us getting her she had several surgeries – for eye issues, thyroid problems, broken legs, etc.  Because of all these things and because the fluids the ER vet administered over night perked Kissy up, our vet decided surgery would only be a last resort.

They continued to administer fluids, gave Kissy some pain meds and watched her closely today with periodic x-rays to see if/how the corn cobs were “progressing” through her system.  Although Kissy isn’t out of the woods yet, she is at home tonight – with many meds.  We will watch her closely over night and will begin feeding her small meals in the morning and pray she continues to improve.

I know, you’re waiting for me to connect this to comfort food.  Never fear…..After very little sleep last night, much praying (and a little worrying) both last night and today, and an early start this morning to get Kissy from one vet to the other; Jeff and I needed some comfort food.  My mind immediately goes to mac and cheese when I think comfort food, but I thought I’d make the suppli that were on my mind yesterday.  And I’m glad I did.

I adapted a recipe from the food of italy: a journey for food lovers. Making suppli requires first making risotto, which is a mesmerizing process.  The ingredients are quite simple:

Suppli Ingredients 1

3 Tbsp butter
1 small onion, diced
2 cups Arborio rice
1/4 cup chopped fresh parsley
6 cups chicken stock (not pictured), heated in a separate saucepan

AND

Suppli Ingredients 2

2 eggs, beaten
1 cup grated Parmesan cheese
15 mini mozzarella balls (approximately 6 oz. of cheese)
1 1/4 cup seasoned breadcrumbs, with 2 Tbsp ground flax seed mixed in
15 small basil leaves

To make the risotto:

  1. Melt butter in a large heavy saucepan.
  2. Add onions and saute 4 – 5 minutes, until translucent.
  3. Add rice and toast for 1 – 2 minutes, stirring constantly.
  4. Add a ladleful of the hot stock and stir constantly until all the stock is absorbed by the rice.  Repeat until all the stock is added and risotto is creamy.  The entire process should take approximately 220 – 30 minutes.
  5. Remove from heat and stir in the parmesan cheese, parsley and eggs – be careful to add the eggs slowly and stir vigorously to avoid scrambling the eggs.
  6. Spread on a half sheet pan and cool completely.

To make the suppli:

  1. Heat enough canola oil in a heavy saucepan to cover the suppli when frying.  Heat oil to approximately 180 degrees F.
  2. Divide the risotto into 15 portions.  With damp hands, take one portion and form it into a ball in your hand.
  3. Make a hole in the ball with your index finger and insert a basil leaf and a mozzarella ball.  Cover the hole with rice so that you end up with an oval with the cheese in the middle.
  4. Roll the suppli in breadcrumbs and place on a platter.  Repeat to form all suppli before frying.
  5. Lower a few suppli gently into the hot oil and cook for approximately four minutes – turning to brown evenly – until golden brown.
  6. Remove from oil and drain on paper towels.
  7. Serve hot.

I made a salad to go with the suppli.  I started with a nice spring mix and added grape tomatoes and peppers from the garden, a little feta cheese and a few toasted pepitas. I made a quick vinaigrette, dressed the salad and dinner was ready.

Suppli & Salad

The salad was crisp and refreshing and the suppli were warm and crunchy with creamy, oozy mozzarella seeping out of the center.  Mmm mmm mmmm! Now we’ve got our fingers and paws crossed that Kissy’s breakfast tomorrow morning is as comforting to her as tonight’s dinner was to us!